Inside Secrets on Great Sides (Nov 16)

Inside Secrets on Great Sides (Nov 16)

Monday, November 16, 6pm–8pm
Harmons Station Park
Chef Laura & Sarah Dyer-Heim RDN, CD

We love Thanksgiving. We also think we've collectively cooked the same twelve dishes about a hundred times. It's time for a Thanksgiving remix! We're making sweet and savory chicken sausage stuffing, cranberry-orange sauce, Brussels sprouts with pomegranate, and gorgeous Hasselback butternut squash. It's cozy, savory, beautiful fall cooking — just interesting enough to make everyone at the table wonder when you got so good at this.

Imagine everyone asking for your Hasselback squash every Thanksgiving instead of your sister's whipped potatoes. Imagine casually dropping words like “Hasselback,” “harissa” and “Maillard reaction” at the family table while everyone nods like you clearly know what you're doing. We'll teach you the technique. You take all the credit. Tell your family the whole thing came to you in a stroke of culinary genius. It can stay between you, me and the Cooking School that you learned it here. How would they know?

And because we're cooking at Harmons, we're not skimping on the good stuff. We go out of our way to give you excellent ingredients, great service and a genuinely fun night out. So bring your date. Bring Dad. Bring the friend who takes Thanksgiving way too seriously. Come by yourself and acquire some new culinary bragging rights. Or stay home and eat the same boring holiday food you've been eating for years.

Our menu:
- Sage & Sausage Stuffing
- Roasted Brussels Sprouts with citrus sauce
- Hasselback Butternut Squash — spiced with chile & harissa
- Cranberry Spritz Mocktail

What to expect in a hands-on Harmons Cooking School class:
- You’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will be working in small groups, sharing workstations and equipment.
- Classes are 2 to 2 1/2 hours unless otherwise noted above.